Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

Savor this elegant whole wheat pasta dish featuring tender roasted mushrooms drizzled with luxurious truffle oil and enveloped in a creamy garlic sauce. The dish balances the earthiness of mushrooms with the bright, tangy notes of Greek yogurt and Parmesan to create a satisfying meal that's both indulgent and nutritious.

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NUTRITION

472kcal
Protein
35.7g
Fat
11.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

150 g White Button Mushrooms

1 tsp Olive Oil

1 clove Garlic, minced

1 cup Plain Nonfat Greek Yogurt

0.5 oz Grated Parmesan Cheese

1 tsp Truffle Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Preheat your oven to 400°F. Toss the sliced white button mushrooms with olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 3

    Roast the mushrooms in the oven for about 12-15 minutes until they are tender and lightly browned.

  • 4

    In a bowl, combine the plain nonfat Greek yogurt with grated Parmesan cheese and truffle oil. Season with a pinch of salt and pepper, stirring until smooth and creamy.

  • 5

    Toss the cooked pasta with the roasted mushrooms, then gently stir in the creamy garlic sauce until evenly coated.

  • 6

    Serve immediately and enjoy the savory aroma and rich taste of this balanced pasta dish.

Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Mushroom and Truffle Whole Wheat Pasta with Creamy Garlic Sauce

Savor this elegant whole wheat pasta dish featuring tender roasted mushrooms drizzled with luxurious truffle oil and enveloped in a creamy garlic sauce. The dish balances the earthiness of mushrooms with the bright, tangy notes of Greek yogurt and Parmesan to create a satisfying meal that's both indulgent and nutritious.

NUTRITION

472kcal
Protein
35.7g
Fat
11.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

150 g White Button Mushrooms

1 tsp Olive Oil

1 clove Garlic, minced

1 cup Plain Nonfat Greek Yogurt

0.5 oz Grated Parmesan Cheese

1 tsp Truffle Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Preheat your oven to 400°F. Toss the sliced white button mushrooms with olive oil, minced garlic, salt, and pepper on a baking sheet.

  • 3

    Roast the mushrooms in the oven for about 12-15 minutes until they are tender and lightly browned.

  • 4

    In a bowl, combine the plain nonfat Greek yogurt with grated Parmesan cheese and truffle oil. Season with a pinch of salt and pepper, stirring until smooth and creamy.

  • 5

    Toss the cooked pasta with the roasted mushrooms, then gently stir in the creamy garlic sauce until evenly coated.

  • 6

    Serve immediately and enjoy the savory aroma and rich taste of this balanced pasta dish.